RU2740094C1 - Functional wheat bread production method - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: invention relates to the food industry. Method for production of bread of functional purpose, characterized by that during preparation of dough one uses infusion of infusion (Pulmonaria mollis Wulfen ex Homem) with dry substance content of 10-12.5% in amount of 10% of flour weight.

EFFECT: invention allows to produce bread having preventive properties allowing to enhance human body resistance in conditions of considerable anthropogenic load, enhance quality and biological value of bread, increase storage life and rationally use biological resources of local wild-growing grain.

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Description

The invention relates to the food industry, in particular to bakery production.

The closest in technical essence and the achieved effect is a method of producing white bread from premium flour according to a standard recipe: [1]

The method has the following disadvantages:

- low biological value of finished products;

- the duration of the dough preparation process (4-5 hours);

- significant consumption of dry substances of the main raw material for fermentation.

The technical problem of the invention is to develop a method for the production of bread with prophylactic properties that increase the resistance of the human body under conditions of significant anthropogenic load; improve the quality and biological value of bread (content of flavonoids and microelements); increase the duration of storage and rationally use the biological reserves of local wild-growing raw materials.

To solve the technical problem of the invention, a method for the production of functional bread is proposed, characterized in that part of the water introduced into the recipe for preparing the dough is replaced by an aqueous infusion of soft lungwort (Pulmonaria mollis Wulfen ex Hornem) with a dry matter content of 10-12.5% in an amount 10% by weight of flour.

The soft lungwort is a source of biologically active substances - polysaccharides, flavonoids, vitamins, microelements of the hematopoietic complex, tannins, essential oils. The content of the main groups of biologically active compounds in terms of absolutely dry raw materials of soft lungwort is: flavonoids - 0.87% in terms of hyperoside; anthocyanins - 0.9% in terms of cyanidin-3,5-diglycoside; tannins - 7.5% in terms of catechin; polysaccharides - 7.9%. The content of microelements of the hematopoietic complex in the aboveground part of the plant is (μg / g): Mn - 112, Fe - 128, Cu - 14 [2-4].

Infusion from the aerial part of lungwort soft is used as a homeostatic, wound-healing, antiseptic and anti-anemic action.

Water infusion of soft lungwort is prepared as follows. Crushed shoots are poured with boiling water (1: 9) and insisted with occasional stirring for 2 hours. Physicochemical indicators of the obtained infusion: dry matter - 10.0 ± 0.3%; flavonoid content 1.86 mg / g, polysaccharides 95 mg / g, iron - 256.3 μg / g, manganese - 33.5 μg / g, copper - 15.2 μg / g, zinc - 42.9 μg / g ... The infusion is added in an amount of 10% to the flour mass.

Bread "Wheat" according to the proposed technology is prepared on infusion of soft lungwort according to the recipe, kg:

Proofing time for products weighing 0.5 kg is 30-35 minutes. at a temperature of 28 ° C. Baking is carried out in a humidified baking chamber at a temperature of 200-240 ° C. The duration of baking products weighing 0.5 kg molded 35-40 minutes, hearth - 30-35 minutes.

Examples of making bread "Wheat" with infusion of soft lungwort.

Example 1 (prototype)

The dough is kneaded with a moisture content of 45-47% from 10 kg of premium wheat flour, 0.1 kg of pressed baker's yeast, 0.12 kg of table salt, the dough ferments 180 ± 10 minutes. Duration of proofing of products at 28 ° С 40 ± 5 min. Bread is baked at a temperature of 200-240 ° C.

Example 2

The dough is kneaded with a moisture content of 45-47% from 10 kg of premium wheat flour, 0.1 kg of pressed baker's yeast, 0.12 kg of table salt, 0.1 kg of 5% water infusion of soft lungwort (10% by weight of flour) and water. The kneaded dough ferments for 140 ± 5 minutes. Duration of proofing of products at 28 ° С 40 ± 5 min. Bread is baked at 200-240 ° C. Physical and chemical characteristics of bread are shown in table 1.

Example 3

The dough is kneaded with a moisture content of 45-47% from 10 kg of premium wheat flour, 0.1 kg of pressed bakery yeast, 0.12 kg of table salt, 0.1 kg of 10% water infusion of soft lungwort (10% by weight of flour) and water. The kneaded dough ferments for 130 ± 5 minutes. Duration of proofing of products at 28 ° С 35 ± 5 min. Bread is baked at 200-240 ° C. Physical and chemical characteristics of bread are shown in table 1.

Example 4

The dough is kneaded with a moisture content of 45-47% from 10 kg of wheat flour of the highest grade, 0.1 kg of pressed bakery yeast, 0.12 kg of table salt, 0.1 kg of 12.5% water infusion of soft lungwort (10% by weight of flour) and water. The kneaded dough ferments for 125 ± 5 min. Duration of proofing of products at 28 ° С 32 ± 5 min. Bread is baked at 200-240 ° C. Physical and chemical indicators of bread are given in table 1. The point assessment of the quality of finished products is given in table 2.

As a control, we took products produced according to a standard recipe.

From table 1 it follows that the introduction of an infusion with a dosage of an additive of 12.5% increases the specific volume of the finished product by 0.45 cm / g, porosity - by 11.3%, moisture - by 0.33%, acidity - by 0, 8 degrees, total crumb deformation - 1.4 times, and plastic deformation - 1.9 times compared to control. An increase in the concentration of the infusion to 12.5% compared to 10% infusion helps to reduce the shape stability of the bread and the elastic deformation of the crumb, staining the crumb in a dark gray color and the formation of a pronounced smell of grass. Based on this, 10% concentration of P. mollis infusion was chosen as the optimal variant of the wheat bread recipe. The scoring of the quality of finished products is given in Table 2.

The chemical composition of bread according to the variants of the experiment in terms of absolutely dry matter is shown in Table 3.

In the variant with the addition of 10% water infusion of lungwort soft, the content of flavonoids increased by 1.9, iron - 2.3, manganese - 5.2, copper - 4.5, zinc - 4.3 times compared with the control ... Bread with the addition of 10% water infusion of soft lungwort satisfies the daily requirement of an adult for flavonoids, iron, manganese, copper and zinc, respectively, by 5.2; 76.8; 50.0; 13.0 and 13.0%.

The proposed method of bread production makes it possible to:

- to reduce material and energy costs for the production of finished products by intensifying the fermentation process, due to the high content of polysaccharides in the infusion of soft lungwort;

- reduce the duration of proofing of dough pieces;

- to reduce the costs of dry substances of the main raw materials,

- to expand the range of functional bread;

- rationally use the resources of local wild-growing raw materials.

Functional bread can be used for preventive nutrition for people living in industrial cities, working in hazardous production conditions, suffering from iron deficiency anemia.

Information sources

1. Ershov PS Collection of recipes for bread and bakery products. SPb .: Prefix, 2003.S. 49.

2. Danilov D.A., Zykova I.D., Efremov A.A. The content of micro and macro elements in various parts of Pulmonaria mollis Hornem. II Advances in current natural sciences. 2013. No. 9. S. 156-158.

3. Efremov E.A., Zykova I.D., Efremov A.A. Component composition of essential oil and some extractives of Pumonaria mollis Hornem. // Siberian medical journal. 2013. No. 7. Pp. 125-128.

4. Plant resources of Russia. Wild flowering plants, their component composition and biological activity. Family Caprifoliaceae - Lobeliaceae. KMK Scientific Publishing Partnership. SPb. - M., 2011.S. 102-122.

Claims (1)

Method for the production of functional bread, characterized by the fact that when preparing the dough, an aqueous infusion of soft lungwort (Pulmonaria mollis Wulfen ex Homem) is used with a dry matter content of 10-12.5% in an amount of 10% by weight of flour.